Need a Side Dish Idea

I have a great pasta salad dish. You'll need large shells, garlic powder, artichoke hearts (marinated is fine), red onion, black olives, cucumbers, Newman's Vinagarette. This one you have to make the day before to get the right flavor, but i add the cucumbers in on the day of serving or they get soggy.
Cook Pasta
Chop Veggies save for cucumbers
put all in bowl
add about 1/2 the bottle of salad dressing (or more if you're a dressing-a-holic)
and as much garlic powder as you can stand. I usually use about 1/4 cup. It's a lot, but I love garlic and it gives such great flavor.
Next day, stir and add cucumbers and black pepper.
So yummy!

This is a great recipe that you can make in advance and just toss together when you are ready to serve it. My family including my daughter loves it. Enjoy!

Broccoli Cole slaw - Click on link below.
http://www.foodnetwork.com/recipes/paula-deen/broccoli-co...

M.

I know you are already making salad, but I found a new one I like. It's easy and everyone seems to like it. It's called Waldorf Slaw with Raspberry Dressing.

5 cups packaged coleslaw mix
1 apple, chopped
1 8 oz can crushed pineapple
1/3 cup Raspberry Vinaigrette
1/2 cup walnuts, chopped

I put the walnuts on the side as a garnish, since some people are alergic.

Since my mother-in-law introduced this at Thanksgiving many years ago, it gets made for every special occasion and some just regular ones. It is not your usual sweet potato and marshmallows type recipe.

Enjoy!

SWEET POTATO CASSEROLE

58 Ounces sweet potatoes,drained, reserving juice
1 cup sugar
2 each eggs, beaten
1 cup milk
1/3 cup juice from potatoes
1/2 teaspoon cinnamon

Topping

3/4 cup rice crispies
1 cube butter, melted
1/2 cup nuts, chopped (we use pecans)
1/2 cup brown sugar


Drain sweet potatoes, retaining 1/3 cup juice. Pour into large bowl and mash well. Add sugar, eggs, milk, juice and cinnamon. Mix well. Pour into an ungreased 9x13x2-inch casserole dish. Bake at 350 for 1 1/2 hours. Remove from oven and spread topping over potatoes. For topping: Mix warm butter with brown sugar until sugar is dissolved. Add nuts and rice crispies just before spreading evenly over sweet potatoes, mixing well. Return to oven for 10 more minutes.

Serves 8

Corn Pudding

This is a wonderful "comfort food"
It is a great side dish to serve with chicken or turkey. No matter who I serve it to, everyone loves it.

1 Box of "Jiffy" corn muffin mix
1 15 oz. can of yellow corn (do not drain)
1 15 oz. can of creamed corn
1/3 cup of diced red onion
1/3 cup of diced red pepper
1 stick of butter
2 eggs beaten

Mix everything together and pour into a casserole or baking dish and cook at 350 for 40 minutes or until the center is set.

G.

Here is something that would go well with BBQ sandwiches, asian slaw,
Ingredients:

6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 1/2 tablespoon minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
1/2 cup chopped fresh cilantro

Directions:

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.

In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro.

Toss with the peanut butter mixture just before serving.

I can strongly recommend my "zucchini pasta" ... you can add conventional pasta -- angelhair is great and cooks quickly, or you can use something more substantial. Here you go:

Into a frying pan:
2 tbsp olive oil, 1/2 - 1 tsp garlic powder, 1 tsp italian seasoning, 1/8 tsp salt, 2 shakes pepper (to taste)
Grate (large grate) 1/2 medium zucchini per person
Add 1 tbsp chopped sweet onion per person and 1/8 - cup shredded cheese (I use a 4-cheese blend)
Cook over medium heat 5-7 minutes until the natural juices begin to evaporate. Serve alone or over pasta.

This is also excellent for a non-vegan entree. You can also do this with other summer squash if you don't have or don't like zucchini. When making the dish for a number of people you can mix it up by using several types of squash.

Orzo salad. Always a crowd pleaser and even better the next day. Its colorful and summery. Orzo is a rice shaped pasta. You can mix any combo of the ingredients below in with it. I use what i have in the fridge. mix in your biggest bowl
1 lb cooked and cooled orzo
-olive oil
-chopped olives
-sundried tomatoes
-feta cheese (1/2 lb per 1 lb pasta)
-basil
-tomatoes
-spinach
-Pine nuts
-chicken
Can be served room temp.
Let me know what you think...

Hi, A. ~

I've been making this side dish for gatherings/potlucks and it has been very well received. The recipe makes a ton and my hubby loves the leftovers. You can definitely make it ahead & serve cold or room temp with your chix sandwiches. FYI, I've found that Trader Joe's has the best deal on pine nuts. Also, when I'm making just for us, I halve the recipe and it comes out great. If the link doesn't work, go to www.cookinglight.com and search for Pine Nut and Lemon Orzo. Good luck choosing from all your responses. Here's the link: http://find.myrecipes.com/recipes/recipefinder.dyn?action...

Bean Relish - doesn't *sound* appealing but it's really yummy! It's better made the day before too, which is a plus since you'll be out all day.

(I halved the recipe for my family of 3, and used 2 different types of canned beans since I didnt have dried cooked beans on hand)

Bean Relish
6 cups of cooked dry beans
2 12-oz cans whole corn
1 1/2 cups cider vinegar
1 cup sugar
3 medium onions, sliced
2 tsp salt
2 tsp mustard seed
1 tsp cracked pepper
1 cup water
3 tablespoons cornstarch

1. In a large bowl, combine beans, corn & its liquid, set aside.
2. In 2 qt saucepan over med heat, heat vinegar, sugar, onions, salt, mustard seed, and cracked pepper to boiling. Cover and cook until onions are tender, about 5 mins.
3. Meanwhile, combine water and corn starch until blended. Gradually add cornstarch mixture to vinegar mixture and cook, stirring constantly until mixture boils. Boil 1 minute; remove from heat. Pour vinegar and cornstarch mixture over bean mixture and stir to mix well.
4. Cover and refrigerate abt 4 hrs or overnight, stirring occasionally.

*tip for cornstarch - you want to mix it with a little amount of liquid first, otherwise you get lumps if you try mixing it in with the full amount of liquid. Also, stir to blend it in while you are adding it to hot liquid or it'll clump up.

Like I said. it doesnt sound yummy but really is good! I used kidney and garbanzo beans this last time, but your favorite beans are fine. Kidney (or black) beans mixed with the yellow corn looks good.

Artichoke Rice Salad
1 (6.9 ounce) package chicken-flavored rice and vermicelli mix (rice-a-roni)
2 (6.5 ounce) jars marinated artichoke hearts
3 cups cooked long-grain rice
3 cups chopped green onions
3/4 cup mayonnaise
1/2 teaspoon curry powder

DIRECTIONS
Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add prepared rice, long grain rice and onions. In a small bowl, combine mayonnaise, curry powder and reserved marinade. Pour over rice mixture and toss to coat. Cover and refrigerate until serving.

SPANISH RICE
1 cup chicken broth
1 cup tomato sauce
6 slices bacon
2 onions, diced
1 cup uncooked white rice
2 tomatoes, diced
2 green peppers, diced
1/2 teaspoon chili powder
1/2 teaspoon salt and pepper to taste
1 (10 ounce) can sliced black olives, drained
1 (10 ounce) can whole kernel corn, drained

DIRECTIONS
In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.
In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and saute until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.

Roasting a head of cauliflower in the oven is very easy to do. Heat your oven to 450 for a half hour. Wash head of cauliflower. Use a pyrex dish or oven proof dish and place cauliflower either cut up into pieces or leave whole and drizzle with olive oil. Peel a few garlic cloves and chop into small pieces sprinkle over the cauliflower. Cook for 15-20 minutes till brown. Sprinkle with lemon and shredded Romano cheese. Enjoy you will never steam it again.

Here's a favorite of mine that would go great with what you're serving! Good luck!!

Marinated Chickpea Salad:

1 1/12 cups canned ( drained and rinsed) chickpeas (garbanzos)
1 can corn
1/3 cup finely chopped red onion
1/4 cup shredded carrot (use the cheese grater)
1/4 cup celery
3 tbs vegetable oil
1 1/2 tbs cider vinegar
1tbs white vinegar
1 clove garlic
1/2 teas dry mustard
1/2 teas salt
1/4 teas sugar
1/4 paprika
1/4 teas pepper

In large bowl combine the first 5 ingredients.
in small bowl stir together the rest of the ingredients.

Pour the dressing over the salad and toss until combined. Let stand at least 1 hour before serving.
This says it serves 8 people.

It's so easy to double, triple, quadruple and doesn't have to be exact measurements to be good. It's also nice because it doesn't get mushy when it sits... just better!

A.,

This recipe was in my inbox this morning from babyfit. It's healthy, sounds yummy and can be made ahead of time...

Quinoa and Black Bean Salad

Serves: 8

This substantial salad offers a healthy balance of vegetables and protein. It provides a wide range of textures, colors, and seasonings. Printed with permission from the American Institute for Cancer Research.

INGREDIENTS
1-1/2 cups quinoa
1-1/2 cups canned black beans, rinsed and drained
1-1/2 Tbsp. red wine vinegar
1-1/2 cups cooked corn (fresh, canned or frozen)
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup fresh cilantro leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil

DIRECTIONS
1. Rinse quinoa in a fine sieve under cold running water until water runs clear.
2. Put quinoa in a pot with 2-1/4 cups water.
3. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
4. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.

NUTRITION INFO
Calories: 277
Fat: 11 g
Carbohydrates: 39 g
Protein: 8 g

Hi A.,

This dish is sooo easy and yummy. Elbow pasta, garlic stuffed green olives, black olives, red onion, cherry tomatos, and italian dressing. Throw it all together and there you go, a wonderful and easy pasta dish. I cut the cherry tomatos in half to make it easier for the kids and I also make cheese available to those who would like some on their pasta. This one is also yummy... cucumber, sour cream, a tiny bit of mayo, salt, pepper, garlic, red onion, cherry tomatos, and dill. Mix it all together and let it sit at least two hours before you serve it so all the amazing flavors come together. Hope you enjoy your time with your in-laws, you are soooo lucky to have them!

this is an awesome recipe that gets rave reviews.
Sweet creamed carrots.
Peel a bunch of carrots, cut in half and then slice in half again length wise. Boil carrots in water until tender/crisp.
In the meantime while cooking carrots. Saute fresh chopped garlic in butter for about 5 minutes and then add sweetened condensed milk. Transfer carrots to pan with the sauce and stir continuously for 10 minutes. Mixture should be hot stir so it doesnt scorch. Make sure you use enough milk to almost cover the amount of carrots you've used. It's really good and a good way to get kids to eat carrots. I like a lot of garlic, the sweet milk can handle it.

I didn't read all of the responses, but we make sweet potato french fries when we have BBQ sandwiches. I buy them in the produce department already cut into the fry shape and shake them in a ziploc bag with a little bit of olive oil and salt and spread them on a baking sheet and bake at 400 degrees for 10 minutes, flip and bake another 10 minutes or so.

Not sure if this is what you want with picnic food but veggies always good. Good to have..
Easy Prep ahead, even easier to cook.healthy and affordable!
A bag of red baby potatoes
A medium or large bag of mini carrots
A yellow onion
Olive oil
pepper corn
Sea Salt
Coat roasting pan with olive oil
Cut veggies (but carrots not needed)and lay in pan
Sprinkl sea salt and peppercorns( grind or whole)

Let sit all day while you are out in fridge.

roast 45 minutes then broil for ten..
Sweet and Savory

Also, a berry salad(rasberry-blue-strawberries-black_
washed and tossed lightly with balsamic vinegar teaspoon and orange juice tablespoon and fresh mint chopped.

Mashed sweet potatoes. They're quick and easy to make and are always a hit.

After steaming or boiling peeled and diced sweet potatoes, mash in a bowl with a little butter, honey or maple syrup, cinnamon, and a touch of vanilla.

enjoy!

Honey Mustard Carrots! They are the sweetest and yummiest thing and so fast to make!

a few cloves of crushed garlic, browned in butter, 1/2 cup chick broth. a good dollop of good mustard, a good dollop of honey.

Julienne or slice carrots. cover and cook for just a few minutes.

I then thicken the broth a bit with cornstarch, but that's up to you.

Salt and Pepper for sure!

R.

Weight Watchers has a really easy and quick sauteed string bean dish that has an Asian flavor to it because it uses sesame oil and garlic (if you need the recipe email me at ____@____.com and I'll send it to you). I also like the website www.myrecipes.com where you can search for lots of different things. The recipes come from Cooking Light, Southern Living and some other magazine source (forgot which one).

J. F.

something i've done when i've made bbq chx sandwhiches is potato wedges... just slice russet pots lengthwise, put them on a cookie sheet covered with foil. then u drizzle the pots with olive oil and season. you can use whatever you'd like, but i just do s&p, and garlic salt, then pop 'em in the oven at 420 till done. it's kinda like fries, and serve with katchup! good luck!

I'm a work smarter, not harder kind of gal. Since you are making potato salad the next day, make extra potatoes the day before (so you don't have to cook twice).

Chunks of potatoes drizzled with olive oil (mixed to coat), toss in pan and roast on high to crisp them up or fry/saute in a pan. Either way works. When crispy, pull off heat, put in bowl and sprinkle with parmasian cheese and rosemary leaves. Flavorful and you did half the cooking for tomorrow.

Stephanie

Perfect with BBQ chicken sandwich is a tomato, corn, black bean salad. A can of each diced tomatoes, yellow corn, and black beans. All drained, tossed together with Trader Joe's Cilantro dressing. Yum!

Hi A.,

How about a nice fruit salad. Apples, plums, bananas, melon, strawberries, nuts and all the other fruits you like. Make sure you put a can of the tangerines with the juice as it will keep the bananas and rest of the fruit from not turning brown.

Have a great time.

N. Marie

I know I am coming into this a little late in the game but wanted to share...I have a quick side dish idea...

Cook frozen corn in a sauce pan. Drain the water. Add butter and honey for taste.

Also, baked potatoes
or I love making this:

I chop up red potatoes with skins on. Add to a warm frying pan of Olive Oil. Now add salt, pepper, garlic, lawrys season salt, and onlions. It is so yummy!

I know big whoop, lol.

T.
Founder
www.theparentpack.org

I love to make quinoa salad. It is so easy, healthy and delicious. Boil quinoa (2 parts water: 1 part quinoa) for 15 minutes and let cool. Chop veggies and add. When you are ready to eat or even a while before I squeeze fresh lemon and add olive oil. You can use plain salt or I like Jane's Crazy Salt. It is simple and delicious!

Hi A.,

I would either do a pasta salad for the picnic and then do the potato salad with the chicken sandwiches or my husband's idea (he does all the cooking in our house) is a rice and tomato salad which is just rice and tomatoes with tomato juice, salt, pepper and vinegar to dress.

Good luck and enjoy your dinner.
D.

HOW ABOUT A WALDORF SALAD ? With the fall apples coming to market now is the perfect time. I like to use red delicious, granny smith & either braeburns or galas, you get 3 different flavors, sweet, tart, zippy & different colors- very festive ! And kids love it too ! A very refreshing salad. To cut calories use low fat mayo & or yogurt. I like to use pecans or filberts instead of walnuts. BON APPETITE !

P. S.

I have a really good 3 layer jello dish. I have made it many times and it is really good in the summer. It has cranberries and strawberries on top & whip cream/cream cheese middle and melon fusion jello on the bottom. It's easy to make and it looks really fancy also. Let me know if you are interested and I will send you the recipe.

HOw about a brown and wild rice with chopped celery and carrot, sage, and pistachios or cashews?

Hi! I know I'm a little late here, but saw a lot of great recipes and thought I'd add one. It goes great with BBQ. It tastes just like the salad at Sweet Tomatoes!
Broccoli Salad
6 - 8 servings

1 bunch uncooked broccoli, cut into florets
1/2 cup crumbled cooked bacon
1/2 cup cashews
1/3 cup raisins
1/4 cup chopped red onion

Dressing

1 cup mayonnaise
1/3 cup sugar
2 tabl. apple cider vinegar

Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth.

About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.

What sounds great with your menu and is super quick and easy is FRESH corn on the cob. Takes less than 10 minutes to make from shucking the corn to boiling in the pot. And now that you can get it so in expensive and delicious at farmer's markets, it would be a super easy quick winner with your already delicious winning menu!

What vegetables do you like? You can always grill veges...eggplant, yellow squash, zucchini, portabella mushrooms. If you marinate them first, they are wonderful. You can use the leftovers for sandwiches later. Yum! If you have any questions about marinades, feel free to ask. Enjoy!

you could always do the old fave coleslaw. I always buy the pre shredded bags of slaw mix. To make it nicer I add a bunch of finely chopped scallions and some finely chopped flat leaf parsley. The dressing is 2/3 low fat hellmans mayo to 1/3 light sour cream, salt, pepper and the juice of half a lemon.

Have fun at the jelly belly factory. I was there a few weeks ago!

Well, I've never complained about eating potato salad two days in a row, so really, you could do potato salad with the sandwiches. Another option could be sweet potato fries or some kind of homemade potato chips. Yum!

It's a great time of year to stop by a veggie stand and pick up something fresh to steam (zucc, squash, etc) Add butter and salt, you're done. Not fancy, but very seasonal. Also you could pick up some fresh peaches to slice up. It's the height of peach season, so there are some yummy ones out there.

I would do baked beans it always goes with BBQ.

Hi A.
I know this is late, but I thought I would send it along just the same...for another time!
They now make veggies (frozen) that you steam right in the bag they come in in the microwave. They are soooo good! So for the winter when I can't get them out of the garden or they aren't in season, I will use these. They take 5 min. and done! You can then add all of your seasonings and so fourth. They are pretty cheap too. We pay 1.25(at the super Wal-mart) for a bag of broccoli, or corn, or beans. They feed our family of 4, with a bit left over sometimes.

Green bean casserole.

pork and beans are always yummy with BBQ anything! I like to doctor mine up a bit with a little mustard, some brown sugar and a dash of worchestershire just for zip. They can simmer all day in a slow cooker or heat up in minutes.

Thankx for posting this I took some recipes for my self LOL. Im going to have to ask Where is the Jelly bean Factory.

The Jelly Belly factory is near Fairfield, CA between Sacramento and San Francisco. I haven't been there in a long time but I think the tour is free. I am sure Jelly Belly has a website where you could get more details.

I was wondering if we ever found out where the jelly belly factory is.
S.

Where is the Jelly Belly Factory located? I would love to know.

What is the Jelly Belly Factory? Where is it? What is the cost? Kid friendly?

J. R.

Dear andres,i dont hane a recipe for you ,but your chicken slow cook bq recipe souned really good to me,do you mind senting me thats recipe.i am disabled and i have to eat alot of slow cooked stuff,because it is softer for me to eat.i would really appreicate that if you have time.

Thank J. judge

Another Jelly Belly factory in Pleasant Prairie, Wisconsin,in Kenosha County near the state line to Illinois. Wonderful fun to ride the little train while you wear the hat they give you.

glad you found your dish but thanks to everyone for some delicious looking receipes! I can't wait to try them! Believe it or not I am alergic to lettuce, gives me migraines so I am always looking for different salads to make.